Chocolate genache with cinnamon, chocolate shortbread cookie and coffee powder, marshmallow spread, malted chocolate ice cream, coffee gel. Tasting menu $95
Volt, Frederick MD
This dessert had so many delicious components! And it was visually interesting. All the flavors and textures danced in my mouth and kept me wanting more!
Pureed celery root, shaved celery, celery powder. Tasting menu $95
Volt, Frederick MD
Celery three ways – what?! Very creative. Maybe I’m just not a celery person, but I didn’t care much for the puree. Also, so much celery kinda overwhelmed me after a while. I also wasn’t a big fan of the lamb. It was kinda squishy(?) and difficult to cut through. I would say that it was tender, but it wasn’t that – it had an odd texture that didn’t appeal to me.
Kohlrabi, szechuan lemon oil, dill. Tasting menu $95
Volt, Frederick MD
Mmm, this was delicious! And it wasn’t even on the tasting menu – they just brought it out as an extra. Not that I needed more food, I was getting pretty full at this point in the meal. I’m glad I tried this though. The rockfish was cooked beautifully, but I particularly liked the kohlrabi puree.
Braised duck legs, San Marzano tomatoes, garlic, whole wheat radiatore pasta, smoked parmesan, pepperoni bread crumbs. Tasting menu $95
Volt, Frederick MD
I thought that this was a very successful dish. I loved the combination of the duck, whole wheat pasta, smoked cheese, and breadcrumbs. It was a hearty pasta dish, but the flavors were great and you can’t get it anywhere else!
Roasted squash, curry spiced granola, toasted coconut, bacon lardons. Tasting menu $95
Volt, Frederick MD
This super was very tasty and I think the curried granola really made it special. It added a unique flavor and need texture to the velvety soup. I will admit that the curry flavor began to dominate everything else towards the end. A very good soup overall.
Bread roll.
Tuscarora Farms lettuce, avocado puree, diced cucumber, harissa vinaigrette, pickled shallots, toasted caraway seeds crumb. Tasting menu $95
Volt, Frederick MD
Maybe I’m just not a salad person, but this dish was lost on me. I guess I can appreciate the fresh ingredients and the techniques used to create all the components, but I still wasn’t satisfied eating this salad. To each his own…
Cheddar chive buttermilk biscuit. This was SO good! I could live off these. 🙂
With foie gras filling. Brunch five course tasting menu $55
Volt, Frederick MD
Mmm, this lil’ bite was delicious! What a fabulous way to kick off brunch. I didn’t get a lot of the chamomile flavor, which is fine since the foie gras really shined through.
Macaron, blueberry jelly, chocolate nib, financier. Tasting menu $95
Volt, Frederick MD
These little bites, were so cute and tasty! Naturally, the macaron was my favorite but the blueberry jelly was surprisingly a close second. I didn’t think a jelly was going to impress me, but I loved its flavor and texture.
Coffee cake. I love that they send you off with a little something to enjoy for the next morning.
Shenandoah National Park, VA.
Blueberries and blackberries, buttermilk pudding, strawberry and mulberry sorbets, egg white vacherins. Tasting menu $95
Volt, Frederick MD
Yum, I really liked this dessert especially the berry sorbets. They had so much flavor and weren’t sugary sweet. I thought the little meringues were pretty cute and fun to eat too.
Espresso. Single $3
Shenandoah National Park, VA.
Marinated in shio koji, pureed salsify, pan roasted salsify, grilled leeks. Tasting menu $95
Volt, Frederick MD
Eh, this wasn’t my favorite dish. The short rib tasted fine, but I wasn’t a fan of the accompanying flavors. The pureed and pan roasted salsify components were too much. Or maybe I’ve discovered that I’m not a fan of salsify (which probably isn’t true). Anyway, I guess you can’t like everything…
Shenandoah National Park, VA.
Calamari and pepperoni, roasted tomatoes, ricotta cheese cavatelli with squid ink, grated parmigiano reggiano. Tasting menu $95
Volt, Frederick MD
This pasta was very rich and delicious. I like that it was unconventional with the seafood additions of calamari in the sauce and squid ink in the pasta. These ingredients really changed the flavor and feel of the bolognese. This was about the point when I was getting VERY full and started wondering how many more dishes were left, hehe.
Sazerac: rye, bitters, lemon, fennel. $11
Shenandoah National Park, VA.
House bay seasoning, poached brown butter custard. Tasting menu $95
Volt, Frederick MD
This was a freebie dish from the kitchen (ooh, I love freebies!). The asparagus had a different texture that I hadn’t tried before. I’ve had white asparagus before, but not prepared in this way. I liked the bay seasoning and the custard! The flowers were a pretty touch too.
Shenandoah National Park, VA.
Vittle Monster 